Whole-Wheat Blueberry Muffins [Vegan]

There’s no better way to make a good impression than with baked goods.

I don’t think there has been an important meeting, dinner, or event that I have showed up to in the last two years without a homemade treat in hand.

Morning glory muffins for a breakfast meeting, strawberry rhubarb hand pies for a going away party, lemon poppy seed loaf for a staff meeting, chocolate ‘nutter bites for a potluck. It’s hard to not like the girl who brings cookies you know?

With my first staff orientation this week, I wanted to find a way to break the ice and make everyone feel comfortable and there is no better way to break the ice with a group of cooking teachers than muffins.


These whole-wheat blueberry muffins totally hit the spot. I love how the blueberries gave the batter a slightly blue tint, and the cinnamon-sugar topping turned the perfect golden brown in the oven. They are a great balance of wholesome, fruity, and not at all too sweet.

Whole-Wheat Blueberry Muffins [Vegan]

Makes 12

Adapted from King Arthur Flour

2 c. whole wheat flour

½ c. packed brown sugar + 2 T.

1 t. baking powder

½ t. baking soda

¾ t. salt

1 t. cinnamon + 1 t.

¼ t. nutmeg

1/3 c. coconut oil [or vegetable]

1 c. non-dairy milk [I used almond milk]

1 t. vanilla extract

1 c. blueberries, fresh or frozen


Preheat the oven to 400. Line muffin tin with papers.

Mix together the dry ingredients, reserving 2 T. brown sugar and 1 t. cinnamon for the sprinkling.

In a separate bowl, combine the wet ingredients. Pour into the dry and mix well.

Fold in the blueberries.

Fill muffin tins 1/3 with batter. Use half the cinnamon-sugar topping and sprinkle the muffins with it. Fill the tins the remaining 2/3 and top with the rest of the cinnamon-sugar.

Bake for 18 – 20 minutes, or until a toothpick comes out clean.